3/4 Cup Pumpkin Pureé
1/4 Cup warm (not hot) water
1/3 Cup melted non-dairy butter
3 1/4 cups all-purpose flour
3/4 Cup powdered sugar
2 Teaspoons active yeast
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
Pinch of nutmeg
Vegetable oil of choice for frying
1/4 Cup cane sugar + 1 Teaspoon cinnamon
1. To a medium sized mixing bowl, add the warm water, sugar, and yeast. Wait a few minutes for the yeast to proof. After about 5-10 minutes the yeast should be bubbling.
2. Once the yeast is bubbling, add the pumpkin pureé, melted butter, flour, salt, cinnamon and nutmeg. Knead well. If the dough is too sticky, add a tablespoon or two more flour.
3. Cover the bowl with plastic wrap, or put it into a large sealed container big enough for the dough to double in size. Place in a warm area and allow the dough to rise for 1-2 hours until doubled. While you wait, mix up the sugar and cinnamon and set aside.
4. Once doubled, lightly flour your hands and counter to prevent the dough from sticking. Roll the dough out onto the counter and roll to about 1 inch thickness.
5. Use a floured cookie cutter to cut the donuts into shape. I use a large cookie cutter and a small one to make the hole in the center. Save the donut holes and fry them too!
6. Place the shaped donuts onto a piece of floured parchment paper. Cover loosely with a towel and let rise again for 30 minutes.
7. Heat oil in a large sauce pan to 350°F. The temperature needs to be pretty exact. It’s important not to overheat oil, and it is equally important not to under-heat it. Food that is fried in oil too cold will not only take longer to cook, but will also absorb more oil, giving your donuts a soggy and greasy texture. If possible, use a candy or fryer thermometer to ensure the correct temperature.
8. Lightly place one or two donuts at a time into the oil. Let the donuts cook for about 30 seconds on each side. Be careful as the oil will be very bubbly. Do not get water into the oil or else it will splatter and spit hot oil.
9. Once the donuts are golden on each side, take out of the hot oil and roll them in the cinnamon and sugar, and place on paper towels or a wire rack to cool.
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